Pork Medallions with Blue Cheese Sauce
INGREDIENTS
- 2 pounds pork tenderloin, (800g)
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 2 shallots, finely chopped
- 1/4 cup white wine, (60ml)
- 5 ounces blue cheese, cubed (140g)
- 3/4 cup heavy cream, (180ml)
- Salt
- Fresh ground black pepper
- 1 teaspoon chopped fresh parsley
- 2 pounds pork tenderloin, (800g)
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 2 shallots, finely chopped
- 1/4 cup white wine, (60ml)
- 5 ounces blue cheese, cubed (140g)
- 3/4 cup heavy cream, (180ml)
- Salt
- Fresh ground black pepper
- 1 teaspoon chopped fresh parsley
INSTRUCTIONS
- Remove the silver skin and excess fat from the fillet. Cut the fillet into eight 1.5 cm thick medallions. Turn each medallion cut side down and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.
- Heat the olive oil and 1 tablespoon butter in a large sauté pan over high heat. When the butter is melted and foaming, add half the meat and sear until nicely browned, 2 to 3 minutes. Turn over and fry the other side until the meat is well browned and slightly firm to the touch, another 2 minutes. Transfer to a plate and repeat with the remaining pork.
- Melt the remaining tablespoon of butter in the skillet. Add the shallots and a pinch of salt and sauté for about 30 seconds, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Deglaze the pan with the white wine. Once the wine has almost completely evaporated, add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes, until the sauce is smooth and thick.
- Return the pork and gravy to the pan and cook until firm to the touch and still slightly pink in the center (cut into a piece to check), 2 to 4 minutes. Season with salt and pepper and serve garnished with parsley.
- Remove the silver skin and excess fat from the fillet. Cut the fillet into eight 1.5 cm thick medallions. Turn each medallion cut side down and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.
- Heat the olive oil and 1 tablespoon butter in a large sauté pan over high heat. When the butter is melted and foaming, add half the meat and sear until nicely browned, 2 to 3 minutes. Turn over and fry the other side until the meat is well browned and slightly firm to the touch, another 2 minutes. Transfer to a plate and repeat with the remaining pork.
- Melt the remaining tablespoon of butter in the skillet. Add the shallots and a pinch of salt and sauté for about 30 seconds, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Deglaze the pan with the white wine. Once the wine has almost completely evaporated, add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes, until the sauce is smooth and thick.
- Return the pork and gravy to the pan and cook until firm to the touch and still slightly pink in the center (cut into a piece to check), 2 to 4 minutes. Season with salt and pepper and serve garnished with parsley.
